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Takeshi Saji  |  SKU: TAKE_B2RDNA_GY210_SAYA

Takeshi Saji VG10 Golden Damascus Gyuto 210mm

$749.95
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Detailed Specifications
Line To Be Added - Stainless clad
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 121 g        4.27 oz
Edge Length 214 mm   .8.43 inch
Heel Height 48 mm     .1.89 inch
Width @ Spine 1.9 mm     0.07 inch
Width @ Mid 1.8 mm     0.07 inch
Width @ 1cm from Tip 1.0 mm     0.04 inch
Steel VG10 | Stainless
Blade Construction To Be Added
Hardness (HRC) 59 - 61
Surface Finish To Be Added
Handle Octagonal Ebony
Best for
  • To Be Added
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.

    The Takeshi Saji VG10 Gold Damascus Gyuto 210mm is a masterfully crafted Japanese chef’s knife that combines cutting performance with striking aesthetics.

    Forged by Echizen blacksmith Takeshi Saji, it features a VG-10 stainless steel core, renowned for excellent edge retention, corrosion resistance, and ease of sharpening. The blade is clad in dramatic “Gold Damascus,” where layered stainless steel with brass and copper highlights create a luminous, rippling pattern.

    At 210mm, this gyuto provides an ideal balance between versatility and maneuverability, excelling in slicing, chopping, and precision tasks. A slim, tapered spine enhances cutting efficiency, while the generous blade height ensures comfortable knuckle clearance. The handle is crafted from rich ebony wood, paired with a natural horn ferrule and a single metal spacer, offering both durability and understated elegance. Combining practicality with artistry, it embodies Takeshi Saji’s signature craftsmanship.

     

     

     


    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.

    • Profile: Gyuto

      Chefs Knife

      A Japanese chef's knife is known as a gyuto (牛刀 ぎゅうとう） gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

      A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

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    • Steel: VG10

      Takefu VG10, is a high-end stainless steel celebrated for its exceptional edge retention and sharpness. It is a popular choice among Japanese kitchen knife makers and widely used in various types of knives, including kitchen knives, folders, and fixed blades.

      VG10 achieves a hardness of around 60-61 HRC, with some makers pushing it to 62 HRC, ensuring good edge holding and stain resistance. The steel's composition includes 15% chromium (Cr) for corrosion resistance, 1% molybdenum (Mo), and 1.5% cobalt (Co) for matrix strengthening, leading to high hardness and durability. The addition of vanadium (V) refines its microstructure and, along with Cr and Mo, produces hard carbides that enhance wear resistance. VG10 is easy to sharpen, has good machinability, and supports secondary hardening with high-temperature tempering, making it suitable for blades that may undergo surface coating treatments up to about 450℃. Its well-rounded attributes make VG10 steel highly versatile, performing excellently in a range of applications from kitchen and general-purpose knives to machine blades.

      Manufacturer:

      • Takefu Special Steel, Japan

      Nature: Stainless

      Hardness: 59- 61

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    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Ebony

      This handle, crafted from a single piece of ebony, exemplifies minimalist elegance and functional design. Its unique octagonal shape, featuring a subtle taper, offers a comfortable grip and a visually appealing geometric profile. The ebony wood, known for its deep, rich color and durability, has been meticulously milled from a single block, ensuring a seamless construction that highlights the wood's natural beauty and grain. The handle's surface has been highly polished, achieving a glossy finish that not only enhances the ebony's luxurious dark hue but also provides a smooth, tactile experience for the user. This design choice reflects a minimalist approach, focusing on simplicity, quality, and usability. The combination of the octagonal shape with the taper adds a modern twist to the classic material, making it a standout piece that blends traditional craftsmanship with contemporary aesthetics.

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    Takeshi Saji

    Takeshi Saji VG10 Golden Damascus Gyuto 210mm

    $749.95

    The Takeshi Saji VG10 Gold Damascus Gyuto 210mm is a masterfully crafted Japanese chef’s knife that combines cutting performance with striking aesthetics.

    Forged by Echizen blacksmith Takeshi Saji, it features a VG-10 stainless steel core, renowned for excellent edge retention, corrosion resistance, and ease of sharpening. The blade is clad in dramatic “Gold Damascus,” where layered stainless steel with brass and copper highlights create a luminous, rippling pattern.

    At 210mm, this gyuto provides an ideal balance between versatility and maneuverability, excelling in slicing, chopping, and precision tasks. A slim, tapered spine enhances cutting efficiency, while the generous blade height ensures comfortable knuckle clearance. The handle is crafted from rich ebony wood, paired with a natural horn ferrule and a single metal spacer, offering both durability and understated elegance. Combining practicality with artistry, it embodies Takeshi Saji’s signature craftsmanship.

     

     

     

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